Lentil Sweet Potato Nachos
These kid friendly sweet potato nachos will win you over! Baked sweet potato rounds are loaded with tasty barbecue lentils, melty cheese and guacamole for an amazing snack or appetizer!
Ingredients
- 4 large sweet potatoes
- 2 cups (475 g) cooked green lentils
- ¾ cup barbecue sauce
- 1-2 avocados
- 1-2 tsps lime juice
- ½ cup (85 g) cooked black beans
- 1 cup (230 g) shredded cheese, I used havarti
- 1 handful sliced green onions, optional
- 5 cherry tomatoes, halved or quartered
- 3 Tbsp greek yogurt
- Olive oil
- Salt and pepper
Instructions
- Make the potato nachos by slicing the sweet potatoes into thin rounds. Brush with oil and arrange onto a baking sheet, ensuring they do not overlap. Bake at 200C / 400F for 30 minutes, flipping them over halfway through.
- While they are in the oven, prepare the lentil topping. In a saucepan, heat a little olive oil and stir fry the cooked lentils a little bit to heat them up. Stir in the barbecue sauce and simmer over a low heat until absorbed. Season with salt and pepper, taste, and add more sauce if you like.
- Mash the avocados with the lime juice and season with salt and pepper to make a simple guacamole.
- Once the sweet potato rounds are finished, assemble the nachos on a smaller tray or a skillet. Arrange the sweet potato rounds into a mound and spoon the lentil mixture on top (you may have leftovers). Sprinkle the shredded cheese and black beans on top.
- Place under the grill / broiler until the cheese is melted and browned.
- Now top with your chopped tomatoes and green onions, and spoon the yogurt and guacamole on top.
- Dive in!
Notes
Please note that the photos only picture half of this recipe.
Calories: 395kcal, Carbohydrates: 58.8g, Protein: 17.6g, Fat: 10.8g, Saturated Fat: 4.6g